257945 balsamic duck l onion Recipes

duck breast halves, balsamic vinegar, salt and pepper, to taste, extra balsamic vinegar, for drizzling (optional)

balsamic vinegar, brown sugar, star anise, garlic clove, lightly smashed, hot red chile, split, duck breasts , skin scored in diamonds, salt and pepper, oil, plums, canned, couscous, chicken stock, boiling, butter

confit duck legs, onion, chopped (2 cups), carrots (3 large) cut into 1/3-inch dice, yellow-fleshed potatoes such as yukon gold (3 large), peeled and cut into 1/3-inch dice, salt, black pepper, heavy cream, madeira, chopped fresh flat-leaf parsley

cipolline onions or small boiling onions, extra-virgin olive oil, coarse kosher salt, low-salt chicken broth, dry red wine, balsamic vinegar, golden brown sugar, creme fraiche or heavy whipping cream, pomegranate seeds or dried cranberries (about 3 oz)

duck, maple syrup, honey, dijon mustard, dried thyme, orange juice, balsamic vinegar, garlic, orange liqueur or 40 ml port wine

balsamic vinegar, honey (orange blossom), dried tart cherry, cayenne pepper, boneless duck breasts, salt and pepper, to taste, fresh sage leaves

duck breasts, skin with fat left on, buttermilk, fresh sage leaves, rubbed and chopped, balsamic vinegar, salt & freshly ground black pepper, olive oil, shallots, chopped, sweet red pepper, finely chopped, garlic cloves, smashed, brown basmati rice, salt, chicken stock, dry red wine, butter, olive oil, dry red wine, buttermilk, balsamic vinegar, sour cherries, half chopped, half whole or 1 cup sweet cherries or 1 cup dried cherries, reconstituted, if preferred, sliced almonds, toasted, fresh sage leaves, rolled and cut in strips

balsamic vinegar, southern comfort, green peppercorns, chopped garlic, skinless duck breasts, walnut oil (peanut oil can be substituted), sliced red onion, salt, heads romaine lettuce, chopped into bite-size pieces

balsamic vinegar, olive oil, sugar, salt, pepper, black-eyed peas, rinsed and drained, chopped green bell pepper, chopped yellow bell pepper, chopped red bell pepper, chopped red onion, tomatoes, quartered

duck, thawed if frozen , excess fat removed, backbone removed, duck quartered, salt, ground black pepper, vegetable oil, all purpose flour, assorted wild mushrooms (such as chanterelle, oyster, and stemmed shiitake), cut into1-inch pieces, chopped onion, chopped celery, chopped red bell pepper, garlic cloves, minced, stout, low-salt chicken broth, original essence, bay leaves, dried thyme, cayenne pepper, freshly cooked white rice, chopped green onions, chopped fresh parsley

duck, cut up or 6 lbs duck, breast removed,reseve for another recipe,cut up, beef broth, chicken broth, water, onion, roughly chopped, stalks celery, roughly chopped, carrots, roughly chopped, dried bay leaf, fresh sage leaves, ground cumin, powdered ginger, dried thyme, grain brown rice (long cooking style ), frozen tiny peas, chopped fresh sage

duck, thawed, onion, quartered, carrot, coarsely chopped, stalk celery, coarsely chopped, water, butter, garlic cloves, sliced, ruby port, all-purpose flour, soy sauce, dijon mustard, garlic cloves, pressed, coarse salt, pepper, dried thyme

confit duck legs, onion, chopped (2 cups), carrot, cut into 1/3-inch dice, purple potatoes, peeled and cut into 1/3-inch dice, parsnip, peeled and cut into 1/3 inch dice, butternut squash, peeled and cut into 1/3 inch dice, salt, black pepper, heavy cream, tawny port, chopped fresh flat-leaf parsley

balsamic vinegar, water, onions, sliced thin (about 4 cups), sugar, chopped fresh rosemary leaves plus 12 sprigs, low-salt chicken broth, heavy cream, six 10-oz trout, cleaned , leaving heads and tails intact, bacon (about 1 1/2 lb), olive oil

butter, meat (veal, pork, chicken or duck), minced onions, brown sugar, cornstarch, orange juice, chicken stock, orange liqueur, grated orange rind, salt & pepper, orange, peeled & sliced

duck breasts , 3/4 lb each, boned, salt, dark brown sugar, asian five-spice powder, black pepper, apple cider, apple cider vinegar, garlic, minced, black pepper coarse ground, duck thighs , about 4 oz each, boned and trimmed of excess fat, tart cherries, pears, cored and cubed 12-inch, balsamic vinegar, salt and cracked black pepper, to taste

duck breasts, skin on, salt and pepper, shallots, finely diced, garlic cloves, finely minced, sugar, white balsamic vinegar, chicken stock, best raspberries, frozen, divided, butter

balsamic vinegar, honey, muscovy boneless duck breast halves (about 3/4 inch thick ), chopped fresh thyme, chopped fresh marjoram, kosher salt, fresh ground black pepper